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Leg of Lamb stuffed with Olives, Bread, Pine nuts and Herbs.

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(Serves 6 )
2 kg lamb leg bone in
olive oil
bottle of red wine 
1 whole bulb of spring garlic, broken into cloves and peeled
3 good handful of fresh herbs (mint, parsley, oregano, thyme) leaves picked
6 slices of pancetta
3 anchovy fillets
100g bread torn into pieces
a large handful of pine nuts
a handful of green olives, stones removed
sea salt and freshly ground pepper
2 kg potatoes, peeled & halved
sprig of bay leaves
NB: Items in bold are available from all MF outlets.
Peel a couple of garlic cloves and pop them into a food processor, as its whizzing add the mixed herbs. Add the pancetta and anchovies and whiz again. Scrape the mixture into a bowl and add the bread to the processor. Whiz to coarse breadcrumbs and add to the bowl with the pine nuts and olives. Add salt and pepper and scrunch everything together with your hands. If it looks to dry add a drop of boiling water. Push the stuffing into the cavity in the lamb leg. You can tie it up with a string , pushing some rosemary underneath. Pat it with olive oil and season with salt and pepper.
Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive oil, salt & pepper and place them in a roasting tray with the lamb in the middle. Roast it for about an hour and a half at 200 degrees Celsius. It will be juicy and delicious. After half an hour of roasting start basting the lamb with a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked through. Remove the veg to a dish when cooked to keep warm.
When the lamb is cooked, let it rest for 15 minutes. Its nice served with some simply cooked greens.
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